Best 2 Eggplant Aubergine Cake Recipes

Embark on a culinary journey with our delectable Eggplant Aubergine Cake, a symphony of flavors and textures that will tantalize your taste buds. This savory cake showcases the versatility of eggplant, transformed into a hearty and satisfying main course or a delectable appetizer.

Our collection of recipes offers a range of culinary creations, each with its unique twist on the classic Eggplant Aubergine Cake. From the traditional Italian version, featuring layers of grilled eggplant, flavorful tomato sauce, and melted cheese, to the innovative fusion of Asian and Mediterranean flavors in our Thai Eggplant Cake, there's a recipe to suit every palate.

For those seeking a lighter option, our Air Fryer Eggplant Cake offers a healthier alternative, using minimal oil for a guilt-free indulgence. And for those with dietary restrictions, our Gluten-Free Eggplant Cake provides a delicious and inclusive option.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve culinary success. Detailed ingredient lists and helpful tips guarantee a seamless cooking experience, allowing you to create a stunning dish that will impress your family and friends.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with our Eggplant Aubergine Cake extravaganza!

Let's cook with our recipes!

EGGPLANT (AUBERGINE) CAKE?!

Eggplant (Aubergine) Cake?! image

A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!

Provided by Karen..

Categories Breads

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix (4 serving size)
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups grated peeled eggplants
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon salt

Steps:

Preheat oven to 350*.
Combine all ingreients in a large mixer bowl.
Beat at medium speed for 4 minutes.
Pour into a greased and floured tube or bundt pan.
Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
Cool 15 minutes in pan and then remove and cool completely on wire rack.
For mellowing of flavors, cover and store overnight.
Sprinkle with confectioners' sugar before serving, if desired.

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Eggplant (Aubergine) and Zucchini Cake image

One of my personal favourites. Recipe description may appear long, but is really very easy. A bought tomato sauce can be used if preferred. Reheats well.

Provided by Sueie

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium eggplant
2 zucchini
900 g tomatoes
1 onion
1 garlic clove, crushed
6 tablespoons olive oil
1/4 cup fresh torn basil leaves
2 tablespoons plain flour
3 eggs
3 tablespoons fresh grated parmesan cheese, plus extra to sprinkle on top
350 g mozzarella cheese

Steps:

Thinly slice eggplant and zucchini lengthwise.
Sprinkle with salt and place in colander, cover and leave for 30 minutes.
Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
Using a sharp knife, peel off skin.
Finely chop onion.
In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
Season with salt and pepper and add a few basil leaves.
Rinse eggplant and zucchini and pat dry.
Dip vegetables in flour and set aside.
Whisk eggs in bowl and add parmesan cheese.
In frying pan, heat oil.
Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
Drain on paper towels and set aside.
Preheat oven to 190C (375F).
Slice mozarella cheese.
Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.

Tips:

To ensure the eggplant is not bitter, choose younger, smaller eggplants. If you are unsure, you can always taste a small piece of the eggplant before cooking it. If it is bitter, you can remove the bitterness by salting the eggplant slices and letting them sit for 30 minutes before rinsing them off.
If you don't have a food processor, you can grate the eggplant using a box grater. Just be sure to grate it finely.
Don't overmix the batter. Overmixing will make the cake tough.
Be careful not to overcook the cake. The cake is done when a toothpick inserted into the center comes out clean.
Serve the cake warm or at room temperature.

Conclusion:

Eggplant cake is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover eggplant. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.